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Beef & Bay Stew

A fall apart and warming beef dish with the fragrant aroma of bay leaf. Bay leaf helps to improve digestion is anti-inflammatory and helps to relieve stress. This dish is best cooked in a slow cooker.

Ingredients

Low-fibre - 2 grams fibre per serve

2 large carrots peeled & sliced
4 large peeled potatoes chopped into quarters
2 tablespoons onion powder
1 kg grass-fed rump or gravy steak cubed
1 small tub of tomato paste
3 beef stock cubes
1 tablespoon brown sugar
6 cups water
1/4 cup Worcestershire sauce
4 bay leaves
A generous grind of black pepper
If required, use a tablespoon of cornflour to thicken

High-fibre - 4 grams fibre per serve

2 large carrots sliced
4 large potatoes chopped into quarters
2 grams peeled and sliced onions
1 kg grass-fed rump or gravy steak cubed
1 small tub of tomato paste
3 beef stock cubes
1 tablespoon brown sugar
6 cups cups of water
1/4 cup Worcestershire sauce
4 bay leaves
A generous grind of black pepper
If required, use a tablespoon of cornflour to thicken

Beef & Bay Stew Directions

Add beef and all other ingredients to the slow cooker, turn on a low heat and leave for 8-10 hours

Remove bay leaves before serving, and thicken the sauce if required

Best served with crusty bread of your choice (extra fibre to be considered)

Recipe notes

Consuming <500 grams of cooked red meat per week is advised in accordance with the World Cancer Research Fund’s (WCRF) recommendation.